Hot dogs
Prep time: 30-35 minsTotal time: 
Hot dogs
The hot dog may have started as a German import, but it didn’t stay that way for long. Cities such as New York, Chicago and Seattle have each put their own stamp on this street-food staple. Start with the base recipe then, in the spirit of American independence, choose whichever regional variation you fancy
Prep time: 30-35 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 4 beef or pork hot dogs
- 20g unsalted butter
- 4 hot dog rolls
Step by step
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Bring a large pan of water to the boil, then lower in the hot dogs and simmer for 10 minutes, until piping hot. Turn off the heat and leave to poach in the water for a further 10 minutes.
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Meanwhile, melt the butter in a large frying pan over a medium heat. Split open the hot dog buns and place two of them cut-side down in the pan. Cover with a lid and fry for 1-2 minutes until lightly toasted and steamed. Repeat with the remaining buns, then add your choice of regional toppings from below.
New York City-style
Introduced by German immigrants and popularised on Coney Island, the New York hot dog is served in a steamed bun with mustard, sauerkraut and onions cooked in a spiced tomato sauce.
Heat 1 tablespoon of olive oil in a large, deep frying pan and cook 1 diced onion over a medium heat for 5 minutes until translucent. Add 1 tablespoon of tomato ketchup and ¼ teaspoon each of cayenne pepper and ground cinnamon. Cook, stirring, for 2 minutes, then add ½ teaspoon of Tabasco, 1 teaspoon of caster sugar and 200ml water. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened. Set aside. Meanwhile, prepare the hot dogs as above (steaming the bun if you prefer). Top with 100g of sauerkraut (we used Baxters), the spiced onion mixture and 1 tablespoon of American-style mustard.
PER HOT DOG
332cals; 17g fat (7g sat fat); 12g protein; 3g fibre; 32g carbs; 7g total sugars; 1.4g salt
Seattle-style
A relative newcomer, the Seattle hot dog pairs split and seared sausages with cream cheese and jalapeños, a combination born from the city’s late-night food scene and now a local favourite.
Melt 20g of unsalted butter in a frying pan and cook 2 sliced onions over a medium heat for 15 minutes until golden brown and caramelised, stirring frequently. If they start to catch, add a splash of water. Set aside in a small bowl. Prepare the hot dogs and buns as above, then slice the hot dog sausages lengthways in half, cutting three-quarters of the way through then flattening them out. Melt 10g of unsalted butter in the same pan over a medium heat and sear the hot dog sausages for 1-2 minutes until golden brown. Turn and cook for a further 1 minute. To serve, spread 100g of full-fat soft cheese into the buns and top with the seared hot dogs, 100g of sauerkraut (we used Baxters), the caramelised onions, 1 tablespoon of American-style mustard and 2 sliced green chillies or jalapeños.
PER HOT DOG
432cals; 26g fat (15g sat fat); 13g protein; 3g fibre; 34g carbs; 8g total sugars; 1.4g salt
Chicago-style
Rooted in immigrant traditions, the Chicago hot dog is served in a poppy seed bun, piled high with veggie toppings and finished with a distinctive hit of celery salt. Just make sure you hold the ketchup.
For poppy seed buns (optional), preheat the oven to 200°C, fan 180°C, gas 6. Prepare the buns and sausages as above, then brush the outsides of the steamed buns with 1 beaten egg yolk and sprinkle with 1 tablespoon of poppy seeds. Place on a baking tray and bake for 2-3 minutes, until golden and shiny. Place the hot dogs in the buns, then add 100g of Vadasz Hot and Sweet Jalapeño Relish, 1 finely diced small onion, 180g of sliced tomatoes, 4 dill speared gherkins, 1 tablespoon of American-style mustard and about ½ teaspoon of celery salt.
PER HOT DOG
330cals; 14g fat (6g sat fat); 12g protein; 3g fibre; 38g carbs; 11g total sugars; 2.2g salt
